Cozy & Easy Keto Pumpkin Roll Recipe (Low Carb!)
This recipe is a low-carb version of the classic pumpkin roll, capturing the spice, creaminess, and delightful texture without traditional sugar and carbs. It is presented as a surprisingly easy recipe, even for those intimidated by rolling cake.
Equipment
- Oven
- Jelly roll pan 10x15 inch
- Parchment paper
- Medium bowl For dry ingredients
- Large bowl For wet ingredients
- Spatula or spoon
- Offset spatula
- Clean kitchen towel
- Cooling rack
- Electric mixer
- Plastic wrap
- Sharp knife
- Blender Optional, for powdering sweetener
- Coffee grinder Optional, for powdering sweetener
- Airtight container For storage
- aluminum foil Optional, for freezing
- Freezer-safe bag or container For freezing
Ingredients
Cake
- 1 cup Blanched Almond Flour
- 4 tbsp Coconut Flour
- 1 tsp Baking powder
- 1 tsp Xanthan gum
- 0.25 tsp Sea salt
- 0.5 cup Monk Fruit Allulose Blend Granulated, or your favorite keto-friendly granulated sweetener blend
- 1 tsp Pumpkin pie spice
- 4 Large Eggs At room temperature if possible
- 0.66 cup Pumpkin puree 100% pure pumpkin, NOT pumpkin pie filling
- 1 tsp Vanilla extract (for cake)
Filling
- 2 tbsp Unsalted butter Softened (for filling)
- 8 oz Cream cheese Softened, full-fat (for filling)
- 0.25 cup Powdered Monk Fruit Allulose Blend Or other powdered keto sweetener
- 1 tsp Vanilla extract (for filling)
- Extra powdered keto sweetener or coconut flour For dusting towel (optional)
- More powdered sweetener For dusting top (optional)
Instructions
- Get Prepped! Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving some overhang on the sides.
- Whisk the Dry Ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, granulated sweetener blend, and pumpkin pie spice. Make sure everything is well combined.
- Mix the Wet Ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
- Combine Wet and Dry. Add the dry ingredients to the wet ingredients and mix with a spatula or spoon until just combined. Don't overmix! The batter will be thick, but spreadable.
- Spread the Batter. Pour the batter onto your prepared pan. Use an offset spatula to spread it evenly right to the edges. Try to make it as uniform in thickness as possible for even baking.
- Bake! Pop the pan in the preheated oven and bake for 12-15 minutes, or until the cake is set, springs back when lightly touched, and the edges are lightly golden. Don't overbake, or it will crack when you roll it!
- Prepare for Rolling. While the cake is baking, lay out a clean kitchen towel on your counter or a cooling rack. Dust it lightly with a little extra powdered keto sweetener or coconut flour. This helps prevent sticking.
- Roll It Up! As soon as the cake comes out of the oven, carefully invert the hot cake onto the prepared towel. Gently peel off the parchment paper. Starting from a short end, tightly roll the cake up in the towel. Don't worry if you hear a tiny crackle – it's usually okay! Place the rolled cake, seam-side down, on a cooling rack and let it cool completely. This rolling-while-warm step is crucial for training the cake to hold its shape!
- Make the Filling. While the cake cools, make the filling. In a medium bowl, beat together the softened butter and softened cream cheese until light and fluffy using an electric mixer. Gradually add the powdered sweetener and vanilla extract. Beat until smooth and creamy. Scrape down the sides as needed.
- Fill 'Er Up! Once the cake is completely cool (this is important!), gently unroll it. Spread the cream cheese filling evenly over the inside surface of the cake, leaving a small border (about 1/2 inch) around the edges. This prevents the filling from squeezing out the ends when you re-roll.
- Re-Roll. Starting from the same short end you started with before, carefully re-roll the cake back up, without the towel this time! Use the towel or parchment paper you baked it on underneath to help you lift and guide if needed.
- Chill and Enjoy! Wrap the finished roll tightly in plastic wrap, then place it in the refrigerator for at least 1-2 hours to allow the filling to set and the cake to firm up. When ready to serve, you can dust the top with a little more powdered sweetener if desired. Slice with a sharp knife and get ready for deliciousness!
Notes
Tips for Success:
- Don't Overbake: This is the most common reason for cracking! The cake should be set and spring back, but not hard or deeply browned. Err on the side of slightly underdone rather than overdone.
- Roll It While Hot: The cake is most pliable right out of the oven. Rolling it warm helps it cool in the spiral shape, making the final roll much easier.
- Use Parchment Paper & a Towel: The parchment prevents sticking to the pan, and the dusted towel prevents sticking during the initial roll. These are non-negotiable for success!
- Soften Your Filling Ingredients: Cold cream cheese and butter will result in a lumpy filling. Make sure they are at room temperature for a smooth, spreadable consistency.
- Chill Before Slicing: This allows the filling to firm up and makes slicing clean, beautiful pieces much easier.
- Prep Ahead: You can bake and roll the cake the day before, keep it rolled in the towel, and store it at room temperature. Make the filling the day before as well and keep it chilled. Then, assemble and chill the full roll on the day you plan to serve it. How to Store It:
Your Keto Pumpkin Roll is best stored in the refrigerator. Wrap it tightly in plastic wrap (or slice it first and store slices in an airtight container) to keep it fresh and prevent it from drying out or absorbing odors.
It will last in the refrigerator for 3-4 days.
You can also freeze slices! Wrap individual slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Thaw in the refrigerator before serving. Frozen slices should keep well for up to 1-2 months.
- Don't Overbake: This is the most common reason for cracking! The cake should be set and spring back, but not hard or deeply browned. Err on the side of slightly underdone rather than overdone.
- Roll It While Hot: The cake is most pliable right out of the oven. Rolling it warm helps it cool in the spiral shape, making the final roll much easier.
- Use Parchment Paper & a Towel: The parchment prevents sticking to the pan, and the dusted towel prevents sticking during the initial roll. These are non-negotiable for success!
- Soften Your Filling Ingredients: Cold cream cheese and butter will result in a lumpy filling. Make sure they are at room temperature for a smooth, spreadable consistency.
- Chill Before Slicing: This allows the filling to firm up and makes slicing clean, beautiful pieces much easier.
- Prep Ahead: You can bake and roll the cake the day before, keep it rolled in the towel, and store it at room temperature. Make the filling the day before as well and keep it chilled. Then, assemble and chill the full roll on the day you plan to serve it. How to Store It:
Your Keto Pumpkin Roll is best stored in the refrigerator. Wrap it tightly in plastic wrap (or slice it first and store slices in an airtight container) to keep it fresh and prevent it from drying out or absorbing odors.
It will last in the refrigerator for 3-4 days.
You can also freeze slices! Wrap individual slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Thaw in the refrigerator before serving. Frozen slices should keep well for up to 1-2 months.